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Why You Won’t Catch Some Doctors and Nutritionists Drinking Milk

Why You Won’t Catch Some Doctors and Nutritionists Drinking Milk

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Milk: it seems like such a natural thing to drink it. However, not all milk is created equal, and some doctors and nutritionists won’t even touch the stuff.

For instance, unpasteurized milk is extremely harmful because of the bacterial content it contains. Dr. Joseph Maroon, University of Pittsburgh Medical Center neurosurgeon and vice chairman of the University of Pittsburgh School of Medicine's department of neurological surgery, even suggests using only organic milk, as "the antibiotics and hormones used in milk are concerns."

While unpasteurized milk is dangerous because of its bacterial content, skim milk has its dangers, too. “The process of removing some of the fat particles creates oxidized cholesterol in the remaining fat," explains Dr. Nicole Farmer, board-certified internal medicine physician at Casey Health Institute. "Better to use whole fat dairy in moderation.”

Find out why skim milk is unhealthier.

“I’ve been in health care for 26 years, and I have never consumed a glass of non-fat milk, nor have I ever recommended it,” says Deborah Enos, a certified nutritionist and board member of the American Heart Association. “Why? Since it’s fat-free, it will never fill you up! Fat-free foods, dairy or otherwise, will just leave you feeling empty.”

This doesn’t necessarily mean that you should load up on heavy creams and tons of full-fat dairy. It just means that, if you’re going to drink milk, you should reap all the healthy fat benefits you can.

“While I believe the jury is still out when it comes to consuming large amounts of full-fat milk, I have no issue with adding in a serving a day,” Enos told us.

To find out what other foods doctors won’t eat, check out our report here!

Additional reporting done by Jess Novak

The Real Reason You Can't Lose Weight

Throughout 2021, Good Housekeeping will be exploring how we think about weight, the way we eat, and how we try to control or change our bodies in our quest to be happier and healthier. While GH also publishes weight loss content and endeavors to do so in a responsible, science-backed way, we think it&rsquos important to present a broad perspective that allows for a fuller understanding of the complex thinking about health and body weight. Our goal here is not to tell you how to think, eat, or live &mdash nor is to to pass judgment on how you choose to nourish your body &mdash but rather to start a conversation about diet culture, its impact, and how we might challenge the messages we are given about what makes us attractive, successful and healthy.

At any given time, about half of all Americans are trying to lose weight &mdash and we can assume it will be even more than that once everyone emerges from our collective bread-and-cookie-insulated quarantine cocoon. That means millions of people are doing keto, paleo, intermittent fasting, Optavia, Atkins, and all the other diets (many of which we&rsquove explained and reviewed on GH) that limit what, when and how you eat. And as you can tell from all those &ldquobefore and after&rdquo Instagram shots, some dieters do lose weight &mdash at least at first. But for the majority it inevitably comes back, potentially leading to guilt, disappointment, and the biggest question of all: What am I doing wrong? Why can&rsquot I keep off the weight?

Here&rsquos the truth: It&rsquos not you. It&rsquos biology.

The dirty little secret of the dieting industry is that many diets will fail. But we are still bombarded with the message that if we only find the right diet we will be thin &mdash which has been conflated with "beautiful" in our culture &mdash and all our troubles will melt away along with our love handles. &ldquoThe diet industry is a $72 billion dollar business, so there's an extraordinary amount of money that&rsquos hooked into selling the idea that there is something wrong with us, and if only we buy their product, we can find salvation,&rdquo says Lindo Bacon, Ph.D., associate nutritionist at UC-Davis and author of Health at Every Size: The Surprising Truth About Your Weight. But according to one well known study at UCLA, not only do most people eventually gain back the weight they lost on diets, but as many as two-thirds may wind up gaining back more.

That type of &ldquofailure&rdquo can take a huge emotional toll, says Alissa Rumsey, R.D., a certified intuitive eating counselor and the author of the upcoming book Unapologetic Eating: Make Peace with Food and Transform Your Life. &ldquoPeople who have dieted have been led to think that if you can&rsquot lose weight, it's your fault and it's all about willpower &mdash and there&rsquos a lot of shame around that. But in reality, it has nothing to do with willpower.&rdquo

What really happens to your body on a diet

At first, it&rsquos simple math &mdash as you decrease the number of calories you&rsquore consuming (whether by counting points, eliminating categories of food, or restricting the hours when you can eat) you will certainly lose weight. But then your body and your brain catch on, and they try to stop the process. In essence, your body thinks you&rsquore starving and it's trying to save you, protecting you at all costs.

This is largely thanks to the hormone leptin, which is produced in fat cells, explains Caroline Apovian, M.D., professor of medicine and pediatrics and director of the Nutrition and Weight Management Center at Boston University Medical Center. &ldquoOne of the main functions of leptin is to protect your fat stores, because you need fat to make sure that you have an energy source in case there&rsquos no food available,&rdquo she explains. Leptin is what tells your brain you&rsquore full &mdash as you reduce the amount of fat in your body, you produce less of it, so you don&rsquot get that same sense of satiety you once did after dinner or a midday snack. Instead, your body starts receiving hormonal messages saying, &ldquoAll hands on deck! We have to get this person to gain weight!&rdquo

One of the ways it does this is to send a message to your thyroid to slow down your resting metabolism rate (RMR) &mdash the number of calories your body burns to keep you breathing and digesting. If you typically burn a certain number of calories a day at rest, your RMR may slow down to burning a few hundred fewer a day, as your body adjusts to hold on to as much energy as possible to use later. In fact, one headline-making study that followed contestants from The Biggest Loser six years after they appeared on the weight-loss show found that most had not only regained the weight and body fat they had lost, but their RMR had dropped from an average of 2,607 calories per day before the show to 1,900 calories a day six years later. The contestants&rsquo slowed metabolisms may not have been the only reason they regained the weight, but it is true that the more you diet, the fewer calories you burn, meaning you have to restrict your diet even more to keep losing weight, or even to maintain your current weight.

Your happy weight

This life-preserving system is called &ldquodefense of body weight,&rdquo and its goal is to keep you within a 10­ to 20 pound range, or your &ldquoset point&rdquo weight. Bacon describes the set-point system as similar to a thermostat, with your body constantly making adjustments to stay at the same weight. &ldquoThere&rsquos a certain fat level that your body wants to maintain, and when you drop below that range, your body's going to put all kinds of mechanisms into place to try to get you back in a healthy range,&rdquo Bacon says. &ldquoAt first it will try to elicit your help, by making you feel hungry [that&rsquos thanks to hormones such as ghrelin]. But if that doesn&rsquot work, it can get more aggressive, by slowing down your metabolism.&rdquo

There&rsquos more: Not only do you get the double whammy of feeling hungrier and having a slower metabolism, but the types of food you crave may change, too. &ldquoWhen you lose body fat because you're dieting, your hunger center is triggered, and that includes the rewards center, which makes you crave sweets because that&rsquos the easiest way to get a lot of calories,&rdquo says Dr. Apovian. You might even get cravings for foods you would normally walk right by without a second thought, Bacon adds: &ldquoYou're willing to eat anything because your body's trying to just get you the calories that it wants to restore.&rdquo

Losing touch with your own hunger

Another side effect of dieting: When you pay attention only to external rules of what and when to eat &mdash and perhaps how guilty you should feel if you eat the &ldquowrong&rdquo thing &mdash you can become disconnected from the cues from your own body, says Rumsey, who points out that researchers have seen some of the same behaviors &mdash such as binge-eating and bulimia &mdash in people who are dieting and in people who are dealing with a true scarcity of food. &ldquoWe get disconnected from our feelings of hunger, fullness, and satisfaction. And we also lose that sense of food as being something we enjoy, that feels good in our body,&rdquo Rumsey says.

But what about all those people losing weight and keeping it off?

For anyone who is reading this article and saying, But what about Rebel Wilson, Adele, or Jennifer Hudson? How did that guy Matt from college drop 50 pounds and keep it off for years?: For more than 20 years, the National Weight Control Registry has tracked more than 10,000 people who have beaten the odds and maintained a weight loss of more than 30 pounds for at least one year, and it found that they do it with constant vigilance, says Dr. Apovian.

But obsessing about your weight every day and considering what you eat for every meal is a huge commitment &mdash and for many people, it's just not a realistic (or desirable) way to spend your mental energy or time, especially if you're working full-time or juggling family care. What happens when you go on vacation, get too busy to cook, or are stuck at home during a pandemic? The guilt from slipping can throw your entire regimen off, leading to renewed resolutions to be stricter with yourself. I can be a setup for more guilt, more vigilance and more all-too-human "slipping up." Wash, rinse, repeat.

So what can I do to be healthy?

Consider looking at health and well-being as separate from the numbers on a scale or the faulty BMI (and yes, you can be perfectly healthy without being thin). &ldquoIt&rsquos about food and nutrition, but also movement and stress management and coping skills &mdash all those things coming from a place of self-care,&rdquo Rumsey says. &ldquoIt&rsquos making decisions about what to eat not from a negative place of restriction and control, but from a place of taking care of yourself. It&rsquos about coming back into your own body and figuring out what that looks like for you.&rdquo Practices like intuitive eating can replace an external set of dietary rules with the wisdom of your body. "You learn to pay attention to the physical sensations that arise in your body and let those cues guide you,&rdquo Rumsey explains.

You can also find some kind of exercise that brings you joy &mdash whether that means long, meditative walks, Zoom dance classes, or playing softball every weekend with your friends&mdash since movement is crucial not only for brain and heart health, but keeps your metabolism humming along.

What do you get from respecting your body, in whatever beautiful, healthy shape it comes in? "There is a real sense of freedom that comes from not thinking about food all the time, not feeling guilty, and being able to just eat a meal and move on," says Rumsey. "I've had clients say, 'I have to find a new hobby &mdash I have so much extra time in my day from not obsessing about food!'"

Haldi doodh: Adding the right amount of turmeric is important

Turmeric is known to have anti-inflammatory, antioxidant and rejuvenating properties. To make these properties work, using the right proportion of haldi and the time at which you consume it is very important, says Diwekar.

"So if you have too much or too little of it, it won't have any of the benefits. In fact too much can cause serious harm, from acidity, bloating to interference in iron assimilation," she says.

Also, to reap the benefits of turmeric, it is important to consume it in the natural form. Having a curcumin pill on an empty stomach with water or adding indiscriminating amounts of it to your food, is not going to be helpful. "Remember, its about adopting haldi as a part of the lifestyle and not being greedy about its benefits," she recommends.

Add only a pinch of turmeric to milk to reap maximum benefits from it
Photo Credit: iStock

Health benefits of drinking haldi doodh every night

Diwekar is of the belief that you must do strength training at least once every week. Not only will it help you build muscles, get stronger and fitter, it will also in regulating blood sugar levels. "But for exercise to work and to continue to work, we need to recover from the stimuli of exercise. In fact we need to recover from the stimuli and stresses of daily life to make meaning of our existence," she writes.

1. Haldi doodh can help in accelerating recovery. It makes room for the body's repair work to work optimally.

2. A cup of haldi doodh at night can be especially beneficially for people who get restless during sleep. It can help you have a restful sleep. People whose sleep breaks multiples times for using the bathroom can also benefit by drinking a cup of turmeric milk at bedtime.

3. Turmeric, as we all know, can boost immunity. You should definitely drink haldi doodh during every season change, to protect yourself from cough, cold and flu.

4. Haldi doodh at night can improve hormonal balance. It can be helpful as a remedy for acne and unpredictable periods.

Turmeric has been popular for boosting immunity and accelerating recovery
Photo Credit: iStock

Haldi doodh: Some interesting tips for preparation

  • Just take a cup of milk and put it to a boil. Add a pinch of haldi and some sugar/jaggery to taste. Drink it hot or warm, just before you sleep.
  • If you have diabetes, heart disease or joint pain, add a pinch of nutmeg for added benefits
  • Add a few cashews if you have thyroid issues, have weak joints and experience cramping in legs at night
  • If you feel low on energy and have acne, then add some aliv (garden cress) seeds
  • A pinch of black pepper in your haldi doodh can help in dealing with sore throat and infections
  • If you have lactose intolerance, add haldi in buttemilk instead of milk.
  • In case you want to avoid dairy in full totality, then have turmeric with some dry coconut and jaggery around 4 or 5 pm.

(Rujuta Diwekar is a nutritionist based in Mumbai)

Disclaimer: This content including advice provides generic information only. It is in no way a substitute for qualified medical opinion. Always consult a specialist or your own doctor for more information. NDTV does not claim responsibility for this information.

Two or More Daily Glasses of Milk May Raise Ovarian Cancer Risks

May 5, 2000 (Boston) -- A milk mustache may not be the most appropriate fashion statement for women concerned about their health, say scientists from Harvard Medical School. The latest finding from an ongoing study of more than 80,000 nurses suggests that women who drink two or more glasses of milk a day have a 44% higher risk of getting ovarian cancer than women who rarely drink milk.

Switching to low-fat or skim milk may not help, says Kathleen M. Fairfield, MD. Most of the milk drinkers in the nurses' study drank skim or low-fat milk. While chugging milk increases the overall risk of getting any type of ovarian cancer by 44%, it increases the risk for the most common type of ovarian cancer -- called serous tumors -- by 66%, Fairfield says. Ovarian cancer, she says, is the fifth most common cancer among American women.

Fairfield suggests that neither the fat nor the calcium content of milk increases the risk. Lactose, or milk sugar, appears to be the most likely culprit. Every 8-ounce glass of milk -- any type of milk--- contains about 11 grams of lactose.


In the body, lactose is broken down into two simple sugars -- glucose and galactose. In this case, Fairfield says that she and her colleagues think it may be the galactose that is in some way linked to cancer growth. That means lactose-free milk wouldn't be a good substitute because it contains galactose, she says.

Currently, women are advised to increase their consumption of dairy products to protect against osteoporosis, and Fairfield says those "osteoporosis recommendations are at just about the same consumption level that we are associating with ovarian cancer." What's a woman to do?

Because these results have not yet been reviewed by other scientists or published, Fairfield tells WebMD she is reluctant to make any recommendations. When asked by another physician how she would advise a 45-year-old female patient, Fairfield says she won't tell women who drink milk to stop. "But if a woman is concerned about osteoporosis but isn't currently a milk drinker, I am going to start her on calcium supplements."


The study involves 80,326 married nurses living in 11 states. When the nurses entered the study in 1976, they ranged in age from 30 to 55. Beginning in 1980, all participants were given detailed dietary questionnaires. Fairfield and her co-authors reported on 16 years of dietary studies. The women were asked about dairy product consumption and other sources of calcium.

"There were 301 cases of ovarian cancer diagnosed during the study period 174 were serous tumors," she says.

"We found that women were getting 57% of their dietary lactose from low-fat or skim milk, 15% from whole milk, and 8% from yogurt," she says. Fairfield says cheese doesn't contain high amounts of lactose. And "whole milk accounts for only 15% of lactose because so little whole milk is consumed."

Asked if countries with a high consumption of dairy products have higher ovarian cancer rates, Fairfield says "they do, and the reverse is true as well: Low consumption of dairy products correlates to low rates of ovarian cancer."


This report, discussed at a meeting of the Society of General Internal Medicine here, follows another one last month by a different team of Harvard researchers who have been studying physicians. Scientists from the Physician's Health Study said that men who consumed more than 2.5 servings of dairy products daily had a slight increase in risk of prostate cancer. That study was presented by June M. Chan, ScD, a colleague of Fairfield.

Asked by WebMD about the common theme, Fairfield says: "It is true that there seems to be something happening with dairy products, but that study suggests a role for calcium. That is not our finding with ovarian cancer."

Why Spoiled Milk is Not the Same as Soured Milk

I’m currently spending a couple of weeks with my elderly father. I was asking him about his childhood, when he suddenly mentioned that he knew how to cook. Loyal readers might recall that growing up, I never saw my father make much more than a cup of tea. But it turns out that he knows the recipe for farmer’s cheese: Set out fresh milk for a day or two and let the fat rise to the top. Remove the fat. Let the milk sit for another couple of days. Put it in a cloth and let it drain.

I would love to try this recipe, but I can’t make farmer’s cheese. I only have access to pasteurized milk. My father made cheese from the raw milk he collected from the local farmers that his mother would sell out of their home in pre-war Poland.

Pasteurized milk is also a problem in recipes calling for sour or soured milk, like quick breads and pancakes. In times when refrigeration wasn’t common, milk spoiled quickly and home cooks found uses for milk that was turning sour. They took advantage of the natural bacteria in milk that caused it to ferment. Soured milk adds a tart flavor to baked goods in the same way that many recipes call for wine, vinegar, and sourdough yeast that are also naturally fermented foods.

Nowadays, milk is pasteurized to kill harmful bacteria that can cause illness—the pathogenic bacteria. Pasteurization involves heating the milk to about 72 degrees Celsius for 15 to 20 seconds. The problem is that pasteurization kills the “good” bacteria that made sour milk suitable for cooking or for making cheese. But bacteria is relentless and attacks any food that is not properly preserved, including pasteurized milk. The bacteria are non-pathogenic, but they still destroy food and will eventually cause the milk to spoil.

While spoiled milk won’t kill you, the bacteria have broken down the milk enough that there isn’t much nutrition left in it. It also tastes terrible, and heating it won’t return the fresh flavor. Drinking spoiled milk or spoiled food of any kind is unwise unless you’re literally starving.

If you have a recipe calling for sour milk, put a teaspoon of vinegar in a cup of fresh milk and let it sit for a few minutes.

Tip: Scalding milk, or heating the milk to just below boiling, was a way to stop unpasteurized milk from fermenting. If you come across scalding in a recipe you can skip it.

Why You Won’t Catch Some Doctors and Nutritionists Drinking Milk - Recipes

Mother, Infant and Young Child
Nutrition and Malnutrition

Management of Malnutrition in Children Under Five Years

Management of Severe Acute Malnutrition in Children Under Five Years

Feeding formulas: What are F-75 and F-100?

F-75 is the "starter" formula used during initial management of malnutrition, beginning as soon as possible and continuing for 2-7 days until the child is stabilized. Severely malnourished children cannot tolerate normal amounts of protein and sodium or high amounts of fat. They may die if given too much protein or sodium. They also need glucose, so they must be given a diet that is low in protein and sodium and high in carbohydrate. F-75 has is specially mixed to meet the child's needs without overwhelming the body's systems in the initial stage of treatment. Use of F-75 prevents deaths. F-75 contains 75 kcal and 0.9 g protein per 100 ml.

As soon as the child is stabilized on F-75, F-100 is used as a "catch-up" formula to rebuild wasted tissues. F-100 contains more calories and protein: 100 kcal and 2.9g protein per 100 ml.

The table below shows a number of recipes. The choice of recipe may depend on the availability of ingredients, particularly the type of milk, and the availability of cooking facilities.

The principle behind the recipes is to provide the energy and protein needed for stabilization and catch-up. For stabilization (F-75), it is important to provide a formula with the energy and protein as shown (no less and no more). For catch-up (F-100), the recipes show the minimum energy and protein contents needed.

The first three recipes given for F-75 include cereal flour and require cooking. The second part of the table shows recipes for F-75 that can be used if there is no cereal flour or no cooking facilities. However, the recipes with no cereal flour have a high osmolarity (415 mOsmol/l) and may not be tolerated well by some children with diarrhoea.

The F-100 recipes do not require cooking as they do not contain cereal flour.

It is hoped that one or more of the recipes can be made in your hospital. If your hospital cannot use any of the recipes due to lack of ingredients, seek expert help to modify a recipe using available ingredients.

*Check contents of mineral mix or alternatively use ready-made Combined Mineral Vitamin Mix (CMV).

** Important note about adding water: Add just the amount of water needed to make 1000 ml of formula. (This amount will vary from recipe to recipe, depending on the other ingredients). Do not simply add 1000 ml of water as this will make the formula too dilute. A mark for 1000 ml should be made on the mixing container for the formula so that water can be added to the other ingredients up to this measure.

Add water just up to 1000 ml mark

The mix contains potassium, magnesium and other essential minerals. It must be included in F-75 and F-100 to correct electrolyte imbalance. The mineral mix may be made in the pharmacy of the hospital or a commercial product called Combined Mineral Vitamin Mix (CMV) may be used to provide the necessary minerals.

Vitamins are also needed in or with the feed. Children are usually given multivitamin drops as well. The multivitamin preparation should not include iron.

If available, CMV may be used to provide the necessary vitamins. If CMV is used separate multivitamin drops are not needed.

Correct position to feed a severely malnourished child with F75 and F100

(Source: Protocol for the management of Severe Acute Malnutrition, Ethiopian Federal MOH, February 2007)

Tips for correct preparation of F75 and F100 using other ingredients

  • Apply hygiene at all levels
  • Mix oil well so that it does not separate. If oil floats to the top of the mixture, there is a risk that some children will get too much and others too little. Use a long hand whisk to thoroughly mix the oil.
  • Be careful to add the correct amount of water to make up 1000 ml of formula. If 1000 ml of water is mistakenly added, the resulting formula will be about 15% too dilute.
  • Required equipment include: hand whisk (rotary whisk or balloon whisk), a 1-litre measuring jug, a cooking pot, and a stove or hot plate.
  • Amounts of ingredients are listed in the table above. Cereal flour may be maize meal, rice flour or millet.
  • It is important to use cooled, boiled water even for recipes that involve cooking. The water should be cooled because adding boiling water to the powdered ingredients may create lumps.
  • The cooking time will depend on the type of cereal flour to be used and the nature of the heat source.
  1. Mix the flour, milk or milk powder, sugar, oil, and mineral mix in a 1-litre measuring jug (If using milk powder, this will be a paste).
  2. Slowly add cooled, boiled water up to 1000 ml.
  3. Transfer to cooking pot and whisk the mixture vigorously.
  4. Boil gently for 4 minutes, stirring continuously. Maize-flour based recipe should be boiled for longer periods.
  5. Some water will evaporate while cooking, so transfer the mixture back to the measuring jug after cooking and add enough boiled water to make 1000 ml. Whisk again.

Pre-packed F75 and F100

These are commercially available and include already all required nutrients.

  • Add one large packet of F75 or F100 to 2 litres of water.
  • Where very few children are being treated, smaller volumes can be mixed using the red scoop (20 ml water per red scoop or F75/F100 powder)
  • Close the F75 / F100 sachet appropriately by rolling down the top.

All information on this web site is for educational purposes only.
For specific medical advice, diagnoses, and treatment, kindly consult your doctor.

Here are seven sleep inducing foods you may not have known.

1. Warm Milk

According to Ayurveda, a glass of warm milk is a perfect beverage to induce sound sleep. Science seems to back the idea, too. Milk contains tryptophan, an amino acid that converts into serotonin. Serotonin is known to have soothing effects in the brain, which helps you sleep well. According to 'The Complete book of Ayurvedic Home Remedies,' adding a pinch of nutmeg, a pinch of cardamom and some crushed almonds would not only improve the taste of the milk, but also help promote good sleep. Even garlic milk is a good pick for inducing sleep. Mix together 1 cup milk, 1/4th cup water and 1 clove of fresh, chopped garlic. Boil the milk and consume warm.

A glass of warm milk is a perfect beverage to induce sound sleep​

Cherries contain melatonin, a hormone produced by the pineal gland that regulates our sleep-wake cycle. According to the book, 'The Complete Book of Home Remedies', cherries are 'good mental fatigue and stress.' Eating 10-12 cherries a day could help you catch some good sleep.

Cherries contain melatonin, a hormone produced by the pineal gland

In addition to enhancing the brain power, almonds could help you support sound sleep as well. Just like milk, almonds contain tryptophan, which has soothing effects on brain and nerves. On the other hand magnesium are helpful in keeping your heart's rhythm steady. Have a handful of them each day and have a sound sleep.

In addition to enhancing the brain power, almonds could help you support sound sleep as well

4. Dark Chocolate

Yes, you read that right. Dark chocolates are one of the best sleep inducing foods. Dark chocolates also contain serotonin, which has a calming effect on your mind and nerves and help you catch up with some valuable sleep. Make sure you don't take this information as a signal to load up on dark chocolates. Remember, excess of anything can harm you in the long run. Moderation is the key to good health.

Dark chocolates are one of the best sleep inducing foods

Bananas could also prove immensely effective in making you sleep comfortably. They contain muscle relaxing magnesium and potassium. Not to mention the good carb content present in bananas that could make you feel sleepy naturally.

Bananas could also prove immensely effective in making you sleep comfortably

Oats are filling, weight loss-friendly and one of the best sleep inducing foods, too! Why you ask? Because of the sleep-inducing melatonin that will help you wind down in no time. Throw in some berries and honey on top and sleep comfortably. Here are some oats recipes.

Oats are filling, weight loss-friendly and one of the best sleep inducing foods​

7. Chamomile Tea

Refreshing, revitalising and fragrant, chamomile tea has soothing effect on nerves and helps induce sleep, notes the 'Complete Book of Ayurvedic Home Remedies.' Chamomile tea is renowned as a mild tranquiliser. Experts believe that the sedative effects of chamomile tea could be due to the flavonoid, apigenin that binds to benzodiazepine receptors in the brain and helps induce sleep.

Refreshing, revitalising and fragrant, chamomile tea has soothing effect on nerves

Load up on these foods and sleep comfortably. A good head massage is also an effective and natural remedy to promote sleep.

About Sushmita Sengupta Sharing a strong penchant for food, Sushmita loves all things good, cheesy and greasy. Her other favourite pastime activities other than discussing food includes, reading, watching movies and binge-watching TV shows.

9 Common Foods That Can Cause Diarrhea, According to GI Doctors

It&rsquos not pleasant to talk about, and it&rsquos even less pleasant to deal with, but everyone experiences watery stools (a.k.a. diarrhea) occasionally. Most bouts of diarrhea are caused by a virus or bacteria, but certain foods, including dairy, coffee, and anything spicy, can also send you running for the bathroom.

And despite feeling embarrassing, it&rsquos a common issue. Research shows that up to 5% of U.S. adults are dealing with chronic diarrhea at any one time another 2018 survey of 71,000 Americans revealed that up to one in five people have experienced diarrhea in just the past week.

What causes diarrhea immediately after eating?

If you&rsquove ever had to run to the toilet after eating, you&rsquove experienced acute diarrhea. Although there are a number of possible causes, including malabsorption, intolerances to foods like dairy, and chronic conditions like irritable bowel syndrome (IBS), it&rsquos likely that this type of diarrhea is caused by food poisoning or a virus, per the National Institutes of Health (NIH).

Food poisoning is the result of ingesting food or water contaminated with bacteria, the NIH notes. Food poisoning symptoms appear between hours and days after ingesting contaminated food, according to the Centers for Disease Control and Prevention (CDC). Illnesses like norovirus and viral gastroenteritis, commonly called the stomach flu, can also cause acute diarrhea symptoms can appear between 12 hours and 10 days after exposure to a virus, depending on the strain, the NIH explains.

What causes chronic diarrhea?

Certain food allergies and GI conditions make digestive issues lasting more than a few days more likely. Lactose intolerance, IBS, and celiac disease are three of the most common triggers of chronic diarrhea, according to the NIH. When you eat foods that inflame these conditions, like dairy, high-fiber foods, and gluten, it&rsquos likely that your body will respond with diarrhea.

If you suspect that food, rather than an illness, is causing your diarrhea, start paying attention to your eating habits. &ldquoThe best way to investigate which foods are making your symptoms worse is to keep a food diary,&rdquo says Shilpa Ravella, M.D., a gastroenterologist and assistant professor of medicine at Columbia University Medical Center.

To do this, write down everything you eat in a day, including serving sizes and any brand names, alongside the time you eat. Then, note when you have symptoms and see if you can ID any common culprits. When you can finally pinpoint the foods that trigger your tummy troubles, you may be able to spare yourself some discomfort&mdashand a few extra trips to the restroom.

So, which foods are most likely to cause diarrhea? Ahead, GI doctors share the most common culprits to keep in mind.

Calcium and Milk

Calcium is important. But milk isn’t the only, or even best, source.

It’s not a news flash that calcium is key for healthy bones. Getting enough calcium from childhood through adulthood helps build bones up and then helps slow the loss of bone as we age. It’s not clear, though, that we need as much calcium as is generally recommended, and it’s also not clear that dairy products are really the best source of calcium for most people.

While calcium and dairy can lower the risk of osteoporosis and colon cancer, high intake can increase the risk of prostate cancer and possibly ovarian cancer.

Plus, dairy products can be high in saturated fat as well as retinol (vitamin A), which at high levels can paradoxically weaken bones.

Good, non-dairy sources of calcium include collards, bok choy, fortified soy milk, baked beans, and supplements that contain both calcium and vitamin D (a better choice than taking calcium alone).

5 Quick Tips: Building Strong Bones

1. Look beyond the dairy aisle. Limit milk and dairy foods to no more than one to two servings per day. More won’t necessarily do your bones any good—and less is fine, as long as you get enough calcium from other sources. Calcium-rich non-dairy foods include leafy green vegetables and broccoli, both of which are also great sources of vitamin K, another key nutrient for bone health. Beans and tofu can also supply calcium.

2. Get your vitamin D. Vitamin D plays a key role along with calcium in boosting bone health. Look for a multivitamin that supplies 1,000 IU of vitamin D per day. If your multi only has 400 IU of vitamin D, consider taking an extra supplement to get you up to 1,000 IU or 2,000 IU per day. Some people may need 3,000 or 4,000 IU per day for adequate blood levels, particularly if they have darker skin, spend winters in the northern U.S., or have little exposure to direct sunlight. If you fall into these groups, ask your physician to order a blood test for vitamin D. Read more about vitamin D in the vitamins section of The Nutrition Source.

3. Get active. Regular exercise, especially weight-bearing exercise such as walking or jogging, is an essential part of building and maintaining strong bones.

4. Be careful about getting too much retinol (vitamin A). Don’t go overboard on fortified milk, energy bars, and breakfast cereals, all of which can be high in bone-weakening vitamin A. Many multivitamin makers have removed much or all retinol and replaced it with beta-carotene, which does not harm bones.

5. Help your kids build strong bones. Youth and young adulthood is the period when bones build up to their peak strength. Helping youth lead a bone-healthy lifestyle—with exercise, adequate calcium, and adequate vitamin D—can help them keep strong bones through all their adult years.

Read why the milk and dairy recommendation on Harvard’s Healthy Eating Plate differs from that of the U.S. Government’s MyPlate.

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The contents of this website are for educational purposes and are not intended to offer personal medical advice. You should seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition. Never disregard professional medical advice or delay in seeking it because of something you have read on this website. The Nutrition Source does not recommend or endorse any products.

The takeaway:

  • Research indicates that while dairy may have anti-inflammatory benefits in some individuals, type, and quality are key determinants in assessing dairy’s role in inflammation.
  • Knowing whether you have a dairy intolerance of any kind can help you decide if dairy is right for your diet.
  • Experimenting with a 30-day dairy free diet followed by a formal reintroduction trial can help you to more clearly assess any potential negative reactions to dairy (i.e. digestive issues, skin reactions, increased mucus production)
  • You can get tested for dairy intolerances, like we do here at Parsley Health, and work with your doctor and health coach to develop the best nutrition plan for your unique needs.

Credentials: Registered Dietitian Nutritionist • Master of Science in Nutrition & Didactic Program in Dietetics Training Institutions: Bastyr University • University of Delaware • The School of Applied Functional Medicine Clinical Interests: Metabolic Health • Blood Sugar Dysregulation • Gastrointestinal Health • Hormone Health • Autoimmunity • Biology of Stress • Mental Health Previous Positions: Practice Dietitian at The Friedman Diabetes Institute What I’m most excited to bring to Parsley Health members: I am passionate about partnering with Parsley Health&hellip


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  1. Marsilius

  2. Osmond

    Not always, sometimes even earlier =)

  3. Fektilar


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